Imagine sinking your fork into layers of moist, buttery cake, swirled with tangy cream cheese and bursts of fresh raspberries. A crumbly almond streusel topping adds the perfect amount of crunch, making each bite irresistible.
Don’t be fooled by its impressive appearance – our step-by-step recipe ensures even novice bakers can create this showstopper. Get ready to bake a cake that’ll have everyone asking for seconds – and the recipe. Your kitchen is about to smell amazing!
Raspberry Cream Cheese Coffee Cake Recipe
AmericanIngredients
- 2 1/4 cup flour
- 1 cup sugar - divided
- 3/4 cup unsalted butter - cut into small cubes
- 1 cup sour cream
- 1 tsp almond extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 8 oz cream cheese - softened
- 1/2 cup seedless raspberry preserves
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F. Butter and flour a 9″ round springform pan.
- In the bowl of your food processor, add the flour and 3/4 cup sugar.
- Pulse once or twice to combine.
- Add the butter and pulse 20 times, until crumbly. Reserve 1 cup of the mixture for later.
- Add the sour cream, almond extract, baking powder, baking soda, salt, and 1 egg.
- Pulse until a loose dough forms.
- Spoon the dough into the bottom of your prepared pan creating an indent in the center and a ridge along the edges.
- Mix the cream cheese and remaining sugar in the bowl of your stand mixer until smooth.
- Add the remaining egg and mix until smooth.
- Spoon into the center of the dough.
- Swirl the raspberry preserves over the top in dollops.
- Toss the almonds in the reserved flour mixture and coat the top of the cake.
- Bake for 60 to 70 minutes, until the filling is set and the cake is deep golden.
- Cool for 15 minutes on a wire rack.
- Run a knife along the edges to loosen the sides making it easier to slice and serve.
- Allow to cool before serving warm or at room temperature.
- Store leftovers in fridge.
Notes
Nutrition
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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Enjoy a slice of this moist and tangy Raspberry Cream Cheese Coffee Cake, which pairs perfectly with your morning coffee or as a sweet end to any meal. With a creamy cheesecake layer and a burst of raspberry flavor, this cake is a delightful treat for any occasion.
Why You’ll Love This Raspberry Cream Cheese Coffee Cake
This cake offers a delicious twist on traditional coffee cake by incorporating a layer of creamy cheesecake and tart raspberry preserves. Its rich flavors and satisfying crumbly texture make it perfect for festive gatherings or cozy weekend breakfasts.
Ingredients
- All-purpose flour
- White sugar, divided
- Unsalted butter, cut into small cubes
- Sour cream
- Almond extract
- Baking powder
- Baking soda
- Kosher salt
- Large eggs
- Cream cheese, softened
- Seedless raspberry jam or preserves
- Sliced almonds
Substitutions
- Gluten-Free: Substitute the all-purpose flour with a gluten-free baking mix.
- Dairy-Free: Use dairy-free butter and cream cheese alternatives, and substitute sour cream with a dairy-free yogurt.
- Sugar-Free: Use a granulated sugar substitute that measures like sugar.
How to Make Raspberry Cream Cheese Coffee Cake
- Prep: Preheat your oven to 350°F (177°C). Butter and flour a 9-inch round springform pan.
- Make the Base: In a food processor, combine 2 1/4 cups flour and 3/4 cup sugar. Pulse to mix. Add butter and pulse until crumbly—reserve 1 cup of this mixture for topping.
- Mix Wet Ingredients: Add sour cream, almond extract, baking powder, baking soda, salt, and one egg to the food processor. Pulse until a dough forms. Pour to the prepared pan, creating an indent in the center.
- Prepare Filling: In a mixer, blend cream cheese with the remaining 1/4 cup sugar and one egg until smooth. Spoon this mixture into the indent in the dough using a flexible spatula.
- Add Preserves: Dollop raspberry preserves over the cream cheese filling and swirl with a butter knife or toothpick.
- Add Topping: Toss sliced almonds with the reserved flour mixture. Sprinkle the crumb mixture over the top of the cake.
- Bake: Bake in the preheated oven for 60-70 minutes. Let cool in the pan on a wire rack for 15 minutes, then remove the sides and cool completely.
Recipe Tips
- Ensure the butter and cream cheese are at room temperature to mix smoothly.
- Don’t overmix the batter to keep the texture light.
- Let the cake cool completely before slicing to allow the layers to set properly.
How to Serve Raspberry Cream Cheese Coffee Cake
Serve this cake warm or at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence. It pairs beautifully with a cup of strong coffee, a smooth Blonde Vanilla Latte, or a glass of cold milk.
How to Store Raspberry Cream Cheese Coffee Cake
Wrap leftovers tightly in plastic wrap and store in the refrigerator for up to 3 days. For longer storage, freeze slices on a baking sheet before wrapping them individually and keeping them in the freezer for up to a month. Thaw in the refrigerator overnight.
More delicious dessert recipes
Until recently I had no idea Cabot made anything beyond blocks of cheese. Once I singled out the only store in town that sold their other products I became addicted. As a cream cheese fanatic I was particularly excited about that product of theirs and cannot wait to use it!
What a beautiful shot of coffee cake! I just love it. Wish I had some now as I”m sipping away at my coffee and once again reading my favorite blogs!
That looks heavenly! Like something I would see in a super fancy bake shop!
I love Cabot products and have visited their plant in Vermont. It was so much fun. This cake looks delicious. Now I have another cookbook on my list.
So glad you are enjoying the cookbook-this is a GREAT recipe!~Carolyn